Course Information Semester Course Code Course Title T+P+L Credit ECTS 2 05420002 Manufacturing Technologies II 3+1+0 4 4 Course Details Language : Level : Department / Program : Mode of Delivery : Type : Objectives : Content : Methods & Techniques : Prerequisites and co-requisities : Course Coordinator : Name of Lecturers : Assistants : Work Placement(s) : Recommended or Required Reading Course Category Mathematics and Basic Sciences 50% Engineering 50% In-Term Study Informations In-Term Studies Quantity Percentage Mid-terms 1 30% Practice 1 30% Final examination 1 40% Total 3 100% Activity Informations Activities Quantity Duration Total Work Load Course Duration 14 3 42 Hours for off-the-c.r.stud 14 3 42 Mid-terms 1 14 14 Practice 1 3 3 Final examination 1 15 15 Total Work Load ECTS: 4 116 Course Learning Outcomes Upon the successful completion of this course, students will be able to: No Learning Outcomes 1 Students have basic knowledge about technology, production and manufacturing concepts. 2 They can analyze manufacturing problems and interpret their results. 3 A product gains the ability to determine the method and process for its manufacture. 4 They have the infrastructure to follow current and contemporary issues in manufacturing processes. Weekly Detailed Course Contents Week Topics 1 Manufacturing technologies and general concepts 2 Application of molding methods and casting machines 3 Casting special methods, mold and core examinations 5 Parts design criteria and casting mistakes in casting method 6 Chipless forming methods and machines 7 Process characteristics without chill forming 8 Fabrication mistakes due to machining without machining 9 Machining characteristics of chill forming 10 1st Midterm Exam 11 Broaching and very fine processing methods (honing, superfinishing and lapping) 12 Cutting tool materials, tip and holder standards 13 Equipment for assembly methods 14 Final exam Contribution of Learning Outcomes to Programme Outcomes P1P2P3P4P5P6P7P8P9P10P11 All 555 C1 555 C2 555 C3 555 C4 555 bbb
